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Supplier Profile

  • Supplier Profile: McCashin's Brewery

    McCashin's Brewery, previously known as Mac’s Brewery, is a brewery based in Nelson, New Zealand. It was founded in 1980 by Terry McCashin, who produced the well-known Mac's beer. Today McCashin’s owns Rochdale Cider and Stoke Beer.

    The original McCashin’s Brewery officially opened in 1981. Terry hoped that his influence would keep the big breweries from attacking his venture. It has been said that the success of the McCashins was based as much on determination as it was on brewing good beer.

    The Brewery began producing the first unsweetened beer brewed in New Zealand for quite some time, as well as other types which had never been seen here. The McCashins’ success inspired a new generation of brewers to set up micro-breweries to meet the growing demand for a greater variety of beer.

    Stoke Beer

    Terry sold the Mac’s beer brand to Lion Nathan in 1999.  Lion leased the Nelson brewery for ten years before shifting the remaining production to Auckland, Wellington and Christchurch. Dean, Terry’s oldest son and his wife Emma moved to Nelson in April 2009 and re-opened the Brewery, then launched Stoke Beer in 2010.  The name Stoke pays homage to the location of original McCashin’s Brewery, 660 Main Road, Stoke, Nelson.

    Rochdale Cider

    The Rochdale Cider factory in Stoke was started in the late 1930's. Stoke was the perfect location for a cidery because it was surrounded by apple orchards. In 1951 a cider factory and offices were added and apples were juiced and fermented on-site.

    The popularity of cider began to decline as that of wine was increasing quickly. By the late 1970s Rochdale Cider was the only remaining cidery still operating in New Zealand (there had once been four in Stoke alone). By 1980 it had closed. It was bought by Terry and Bev McCashin that same year, who re-opened it and continued to make Rochdale Cider. McCashin’s Brewery was opened on the same site in 1981.

    We have an extensive range of Stoke beers and Rochdale ciders in store and online.


  • Supplier Profile: Garage Project

    Garage Project is an independent brewery based in Aro Valley, Wellington. Founded in 2011 inside an old petrol station, Garage Project brought commercial brewing back to the Wellington city with the lofty goal of changing beer forever. From humble beginnings brewing just 50 litres at a time, the brewery is now one of the largest and revered independent breweries in Australasia.

    From it’s earliest days, Garage Project has had a strong connection to Moore Wilson’s - originally as a source for brewing ingredients and flavour inspiration, and then as a valued trade partner. The team brewed together out the front of Fresh on the original 50L pilot system, and later collaborated on a celebration Centennial Ale to toast the Moore Wilson’s 100th anniversary.

    Garage Project celebrates it’s own 10th anniversary this year, and aspires to be building a brewery and business with a legacy the likes of Moore Wilson’s. To date the brewery has created over 400 different beers, and counting. From firm favourites like Hāpi Daze, Fugazi and BEER, through to boundary pushing beers like Umami Monster and Mecha Hop.

    In 2016, Garage Project opened it’s Wild Workshop site on Marion Street, a home to wild and spontaneously fermented beers. Aged for several years in barrels and blended with local fruits, the Wild Workshop takes it’s inspiration from ancient techniques, brought forward into the modern brewing era.

    Garage Project is a credited living wage employer and Carbon Zero Business Operation.

  • Supplier Profile: Black Origin

    Black Origin Wagyu

    Black Origin, is a Canterbury based company which produces and markets the rich, buttery cuts from Wagyu cattle raised in Canterbury New Zealand. Wagyu beef is widely recognised as the world’s most premium beef famous for its flavour and 'melt-in-your mouth' perfection.

    The word 'wagyu' literally means Japanese cow ('wa' meaning Japanese and 'gyu' meaning cow). Wagyu breeds are very carefully selected. Black Origin Wagyu combines ancient Japanese breeding genetics and techniques with New Zealand’s incredible grass, grain, water and air to create world class Wagyu. This combination of cultures with the harmony between Japanese respect and modesty and Kiwi drive is key to ensure they create one of the finest, premium Wagyu products in the world. The purity of Wagyu is determined by genetic origins. Black Origin has maintained both the quality of the breed and the authenticity of its flavour. This increases marbling, makes muscle fibre finer, fat whiter, and gives a nutty and elegant Wagyu aroma and taste.

    Black Origin Wagyu can now be found in our Tory Street Fresh Market.

  • Supplier Profile: Southward Distilling

    Southward Distilling

    Southward Distilling is a local craft distillery on Cuba street in the heart of Wellington producing gin, vodka and soon whiskey.

    Southward started as a whiskey fueled dream and led to a passion for distilling, Frankie the founder and distiller, wanted to create spirits that told a story. From the name being inspired by Frankie’s Grandpa’s boat, The Southward Ho, to the still being names after her grandma. It was about taking the idea of sharing a drink with someone you love and the memories that experience can create. Taking an approach to gin that considers different palettes and tastes, Southward is all about experiencing something familiar but a bit different.

    Making gins in Kay, their 300L hybrid still, The Mountain Gin is bold and full and made to go with and compliment any tonic whether it be fever tree or Schweppes. Alternatively its sister gin, Wave, is a cocktail style gin that is more classic and dry with a twist of Ecklonia Seaweed used to add that dryness and hint of brine and salt. The Seaweed is even harvested from our south coast after storms when it washes up on the beach.

    Each October we make our seasonal release of New Zealand Blood Orange Gin. They hand peel and juice every orange that goes into the gin to give it a beautiful bittersweet flavour.

    You can visit Southward inside Heyday Brewery on Cuba Street and even have a flight of their in house gins which rotate seasonally.

    They have now started production on Whiskey, but, don’t expect it any time soon. A blend of unique casks and a love of whiskey is sure to fuel something truly special to the Wellington Region.

  • Supplier Profile: Alexia Urban Winery

    Alexia Urban Winery

    Alexia Urban Winery in Greytown is owned and operated by Jane Cooper and wife Lesley Reidy. Jane makes the wine while Lesley is the cellar hand and general winery dogsbody.

    Alexia represents the strength and beauty of their family matriarchy - the quiet, understated women who established their family values and held them together.

    The couple built the winery from the ground up with the goal of showcasing a range of new wines, varieties and styles in a setting that allows visitors to experience the whole winemaking process up close.

    After years of making wine for others, opening a winery in their home town was an opportunity to make wines that are personal to them, while being rich in character, full of texture, and delicious to drink.

    Grapes are sourced from grower partners Julie Collins and Simon Dawson’s Manuka Flats vineyard in West Taratahi, north of Carterton. From there everything is done on-site at Alexia.

    The winery produces two wine ranges: Alexia - which includes Rosé, Sauvignon Blanc, Chardonnay, and Pinot Noir, and Tangent by Alexia - lo-fi wines made in tiny quantities using varieties not widely grown in New Zealand - Chenin Blanc, Cabernet Franc and Gamay.

    Alexia is on West Street in Greytown, tucked in behind the lawnmower shop, one street back from the Main Road and is open Fri – Sun between October – March.

  • Supplier Profile: Honeysticks


    Honeysticks is a New Zealand crayon company best known for their sustainability and use of 100% natural ingredients. Their crayons are made from pure New Zealand beeswax and are suitable for children of all ages.

    Honeysticks took off when the world went into lockdown due to COVID-19. As people spent more time at home, Honeysticks started to notice a rise in demand from countries all over the world. They are now one of the top results when you search 'natural crayons' on Amazon.

    Honeysticks are very focused on being better for both the planet and for the kids who use their product. They don't use any plastic in the production of their crayons and all their packaging is recyclable and reusable. Although they do not recommend eating their crayons, the ingredients they use meet food grade standards so will not be harmful to your children in anyway.

    The beeswax in the crayons gives them a wonderful honey-scent and they are made to be big so they are easier for little children to use and harder for them to break. All Honeysticks' products are made right here in New Zealand.


  • Supplier Profile: Dicey Wines

    Dicey Wines

    Dicey Wines was started by two brothers in Bannockburn, Central Otago. Bannockburn is not an easy place to grow vines, with the winds, frost, bitter cold & dry heat. The land is unforgiving, and the wines express that struggle.

    The two brothers, James and Matt Dicey, have made sure the wines tell a story of the region at the time it was made, the colours on the bottles representing the seasons. The elements needed to craft a Dicey wine are the vineyards plus the heat, rain and wind. The amounts of these vary from year to year, so each year the wines tell a different story of the region. The grapes endure the fury of nature and then are harvested by hand.

    Each vineyard is unique. They have three: Swansong, Black Rabbit and Inlet. Swansong is steep - the vines 'clawing their way along the terraces of eroded gravel and clay'. Black Rabbit sits on ancient bedrock with vines nestled into windblown soil. Inlet's vines drape over a terrace of deep river gravel.

    The Dicey Pinot Noir has aromas of dark berry, savoury & floral. The Dicey Chenin Blanc has aromas of kumquat, stone fruit and floral. You can find both of these wines in our Wine Beer & Spirits stores and online.

  • Supplier Profile: Mahi Wines

    Mahi Wines

    The Mahi winery is nestled into the escarpment that goes down a decent length of the Wairau Valley in Marlborough, with two caves going back into the earth to keep the barrels and winery cool.

    Started in 2001 by Brian and Nicola Bicknell after they had made wine in various countries the idea was to show the diversity and depth of Marlborough by combining traditional hands-off winemaking techniques with some special vineyards.

    Using a lot of hand-picking, whole cluster pressing, seasoned French barrels and natural yeast ferments the aim is to mess with the wines as little as possible so that the vineyards are the heroes.

    An example would be the Mahi Chardonnay in which all the fruit from three vineyards is hand-picked before going over the sorting table at the winery. The whole bunches are then put into the press so that the juice does not sit with the skins and this juice goes straight to barrel with high solids, they do not let the juice settle. It is then left to sit and after about eight days the natural yeast from the vineyard do the ferment, adding depth, complexity and texture to the wine. After 11 months the wine is carefully blended and as it has been handled so gently no protein finings are used, so all of their whites are suitable for vegans. The wines are held for six months in bottle so that they are integrated and ready to drink on release.

    The Sauvignon Blanc is complex with a small amount of Semillon, 39% wild yeast, 20% barrel and it rests for nine months on yeast lees, again adding texture and length. Made with love it is totally dry and vegan friendly, a Sauvignon with character.

    Very much a family company with Max, Nicola and Brian’s son, returning soon after Covid hit from a winery in New York to help in the winery and the markets.

  • Supplier Profile: Lewis Farms

    Lewis Farms

    Lewis Farms strawberries are grown lovingly in the Horowhenua by Cam and Catherine Lewis. Bounded by the mighty Tararua Ranges to the east and the Tasman Sea to the west, the location of Lewis Farms and the corresponding temperate climate is what sets their produce apart from the rest.

    They grow their strawberries in poly-tunnels utilising hydroponic technology, this provides an extended growing season from September to  May – with a small amount into the Winter months. They pick their strawberries daily to ensure they are perfectly ripe with superior flavour.

    Their strawberries have a very sweet and intense flavour profile. They grow varieties specifically suited for tunnels and use a carefully tailored fertiliser and organic seaweed programme designed to give the plants precisely what they require for fruiting.

    Lewis Farms is also the home of Tendertips Asparagus, which is sold in Moore Wilson's Fresh Markets when in season.

    You will find Lewis Farms strawberries in all Fresh Markets.

  • Supplier Profile: Grater Goods

    Grater Goods

    Grater Goods is a vegan butchery and deli/cafe based in Christchurch, owned by Flip Grater.

    They produce vegan meat alternatives such as sausages, mince and pastrami, and vegan dips/spreads, including mushroom pate and faux gras made from a range of beans, wheat proteins and natural products, as well as dairy free cheeses.

    Flip, a long time vegan, and her husband Youssef started their business after moving to Christchurch from Paris. Their ethos is to encourage everyone to eat more plant-based food by creating alternatives that everyone will enjoy, especially meat eaters.

    Moore Wilson's Fresh Market stock the following:

    Chch Chorizo - A delicious, medium spicy chorizo. Great eaten raw on platters and in sandwiches, crispy when fried, great thrown in soups and rice as a spicy protein boost

    Plant Pastrami - Sweet, Smokey Pastrami-spiced 'Corned Beef' Seitan. Amazing in sandwiches - makes a great vegan reuben!

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